Tag Archives: Chenin Blanc

This is an Indian recipe and the mustard sauce is copious and fruity. To complete the combination there is a bed of spinach and bread – we used pitta – for the essential job of mopping up the sauce. I … Continue reading →

You should be getting the idea that asparagus is in season, and while it’s at its best we will be eating it in as many ways as we can. This is a minor variation on stir fried beef, one of … Continue reading →

The curry is a very mildly spiced one very much in the Mughal style, chunks of lamb in a lot of yoghurt sauce and served with smoked aubergine (frozen after the barbecue session a week or so ago) and naan … Continue reading →

Since it’s Indian it gets called curry which is seriously misleading. This is Lamb in Garlic Cream Sauce; no chilis in sight (or taste) and much closer to the Mughal style of cooking. D serves it with Aubergine & Herbs … Continue reading →

Fans of Timothy Mo’s first book, Sour Sweet, will be well aware of how totally un-Chinese is this dish of chunks of pork deep-fried in batter and served in a pineapple-based sauce. The crude contrasts in taste and texture won’t … Continue reading →

This is a fairly subtle Chinese treatment – strips of pork done in a wok with cucumber, soy sauce and sesame oil. The question is whether it is the soy sauce or the cucumber and sesame that dominate the taste. … Continue reading →

We eat quite a lot of Indian food, often from Julie Sahni’s recipes or in Mughal style. That means delicate and often complex spicing rather than the blistering heat of some South Indian cuisine. So wine is a real option … Continue reading →